This is a healthier take on loaded mashed potatoes, which usually have bacon, ham, and cheese. The onion and leeks add a fresh flavor, and the cheese adds creaminess.
- 5 russet potatoes peeled and cut into quarters
- ¼ cup leek thinly chopped.
- 1 green onion thinly chopped
- ¼ c Swiss cheese shredded
- 1 T butter
- ½ c Milk (or more for runnier potatoes)
- Salt and pepper to taste
Place potatoes in a pot and cover with water. Bring water to boil, reduce heat and simmer for 20 minutes. Poke potato with a fork to test for doneness. When potatois easily broken with a fork, strain water from potatoes.
In same pot, melt butter with leeks and onion. Sweat leeks and onions for about 3 minutes or until they are soft. Add potatoes back to the pot. Mash potatoes with milk. Add cheese and mash together again. Add salt a pepper to taste. Heat on low for 15 minutes.
Pictured with Turkey Pecan Pretzel Meatloaf and Creamed Spinach.